Bakewell tarts

Directions

1. Method:
2. To make your pastry, put the butter, flour and lemon juice in the food processor.
3. Pulse 10-12 times or until the mixture resembles fine breadcrumbs.
4. Empty into a large bowl, use the ice cold water to bring the mixture together to a soft pastry.
5. Chill for 10 minutes.
6. Preheat your oven to 400F.
7. Beat the butter and sugar until light and fluffy.
8. Add the ground almonds and continue beating, adding the beaten egg and flour alternatively and, bit by bit.
9. When all the flour and egg is incorporated put in the fridge to rest for 5 minutes.
10. Grease a 12 hole muffin tray (I used two small yorkshire pudding trays to get 24).
11. Roll out your pastry and cut out discs using a medium scone cutter.
12. Place a pastry disc in the bottom of each hole and top with 1/4 tsp of strawberry jam.
13. Top with a heaped tsp of almond paste and sprinkle with slice almonds.
14. Bake for 15-20 minutes or until golden and a skewer inserted comes away clean.
15. Cool for 10 minutes in the tray, then transfer to a wire rack to complete cooling. ;op